| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Canadian |
Meats, Barbecue |
6 |
Servings |
INGREDIENTS
| 1/3 |
c |
Vegetable oil |
| 3 |
tb |
Red wine vinegar |
| 1 |
|
Clove garlic, minced |
| 1 |
ts |
Dried basil |
| 1 |
ts |
Dijon mustard |
| 1/4 |
ts |
Each pepper and granulated sugar |
| 1 |
|
Flank steak (about 1 1/2 lb) |
|
|
Salt |
INSTRUCTIONS
In large shallow glass dish, whisk together oil, vinegar, garlic, basil,
mustard, pepper and sugar; add steak, turning to coat. Cover and marinate
in refrigerator for at least 8 hours or up to 24 hours, turning
occasionally. Let stand at room temperature for 30 minutes.
Reserving marinade, place steak on greased grill over medium-high heat;
grill, brushing occasionally with marinade, for 5 to 7 minutes per side for
medium-rare or to be desired doneness. Transfer to cutting board; tent with
foil and let stand for 5 minutes. Season with salt to taste. To serve,
slice diagonally across the grain into thin slices. Makes 6 servings Typed
in MMFormat by cjhartlin@msn.com Source: Canadian Living 20th Anniversary
Cookbook.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Apr 24, 1998
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